Just a few summer ideas using Artichokes and Asparagus.
The recipes of Summer are associated with the colors of artichokes and spinach, of peppers and asparagus, the aroma of fresh young herbs of the season, the flavors delicate and interesting.

Gently fry the onion and speck in the oil and butter until golden. Add the rice and stir until it becomes slightly transparent. Add a little of the white wine.
Keep the stock (22g bouillon to 1 litre of water) in a saucepan constantly simmering over a low heat.
Add some stock to the rice and as it absorbs, adding more a little at a time. When nearly cooked add the artichoke sauce and the rest of the wine. Salt and pepper to taste.
Once ready (slightly al dente which takes approximately 20 minutes) add the freshly grated parmesan and parsley.
Serve at once.

In a pan bring the cream to boil with the whole garlic cloves and simmer until they are soft. Remove from heat and discard the garlic.
Add the herbs, butter, asparagus tip sauce and simmer until it thickens. Salt and pepper to taste.
Cook the tagliolini in salted boiling water for approximately 30 seconds or until al dente. Drain and toss in the sauce. Add the parmesan cheese. Serve at once.

This round medium grain rice is probably Italy`s finest. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within. It is often described as being a “superfino” rice o as “the king of rices”.